Chilled Roasted Tomato Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and keeps well in the fridge for 2 – 3 days.
Ingredients
| 1 spray Spray olive oil |
| 2 pound Tomatoes (cored) |
| 4 clove Garlic, raw (peeled and left whole) |
| 3 Large Shallots, raw (peeled and halved) |
| 1 cup No salt added vegetable stock (or water) |
| 8 leaves Fresh basil |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
Instructions
Spray a large skillet lightly with olive oil.
Add the tomatoes, garlic and shallots to the pan. Place the pan in the oven.
Roast the vegetables for about 90 minutes.
Check on them about every 10 to 15 minutes tossing them to make sure they roast evenly. Spray lightly with olive oil if needed.
Remove from the oven and let cool for about 10 minutes.
Add the stock or water, basil, salt, and pepper to a blender (or a bowl if using a stick blender)
Puree using a blender or stick blender
Chill and serve when cold.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This roasted tomato soup is incredibly easy to make. It really delicious and so summery and makes a perfect meal paired with a grilled cheese sandwich or a chopped salad.
You can use whatever herbs you have available, and tarragon, oregano or even thyme would be great choices.